Here is the progress of my CRAZY stonepool. I had to give it a break to firm up a little, and started another one. Still working on the three large ones actually. Below are a few shots of the texture I put on the shorter, more stone-like ones.
Man, even though I think a majority of the anchors on Fox News are nutjobs, I still watch quite a bit. I flip back and forth between MSNBC, CNN, and Fox News. It's always good to understand where your-I'm not sure what word to use, opposition?-is coming from. If you just immerse yourself in sources that mirror your own opinion, I think you run the risk of becoming pretty one dimensional. But man, I was just watching Anne Coultier (I know I spelled that wrong). That is a nutcase in the nth degree. She is one hostile, narrow-minded person. I actually tried reading a book of hers once and I could only get through a few chapters. It was just like this paranoid, lunatic ranting.
So, on a more tasty note, I have decided to share a recipe with you. You can't blame me though if you put on five pounds. Don't just file it away, thinking someday you might try it. Make it soon. You will be glad, or mad at me, that you did.
12 cups popped corn
2 cups peanuts
1 cup brown sugar
1/2 cup butter (REAL butter, not margarine)
1/4 cup light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
Preheat oven to 200 degrees. Grease a sheet pan. Put popcorn and nuts in a bowl large enough to be able to stir everything really well. Melt butter in a saucepan with high sides, add brown sugar and corn syrup. Cook for about five minutes, or until sugar is dissolved. Once sugar is dissolved, add salt and baking soda. This is why you need a pan with high sides. The mixture is going to get all foamy, light and thick. Mix it well and pour over popcorn and nuts. Stir really well. Put on sheet pan and bake for one hour, stirring every fifteen minutes. It is important to bake this, because that is when it will become crispy. Otherwise, you will have chewy, sticky popcorn.